This Nova Scotia Blueberry Cream Cake is a beloved East Coast dessert that highlights the natural sweetness and vibrant flavor of wild blueberries. With a soft, tender crumb and pockets of juicy fruit throughout, it’s a simple yet comforting cake that feels both homey and special, perfect for sharing with family and friends.
Why You’ll Love This Recipe
Showcases the bright, natural flavor of blueberries
Soft, moist texture thanks to cream in the batter
Easy to prepare with simple pantry ingredients
Perfect for dessert, brunch, or an afternoon treat
Tastes even better the next day as flavors meld
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon granulated sugar (for sprinkling the top)
Directions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the heavy cream. Begin and end with the dry ingredients, mixing just until combined.
Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Pour the batter into the prepared pan and spread evenly. Sprinkle the top with 1 tablespoon of sugar.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.
Servings and timing
Servings: 8 to 10 slices
Prep time: 15 minutes
Bake time: 40 to 45 minutes
Total time: About 1 hour
Variations
Lemon Blueberry Cream Cake: Add 1 tablespoon of lemon zest to the batter for a bright citrus note.
Mixed Berry Version: Replace half of the blueberries with raspberries or blackberries.
Cinnamon Sugar Topping: Mix the sugar topping with a pinch of cinnamon before sprinkling over the batter.
Gluten-Free Option: Use a 1:1 gluten-free flour blend suitable for baking.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. To reheat, warm slices gently in the microwave for 15 to 20 seconds or let them thaw at room temperature.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw them before adding to the batter to prevent excess moisture.
What type of cream should I use?
Heavy cream provides the richest texture, but whipping cream can also be used if needed.
How do I prevent blueberries from sinking?
Tossing the blueberries with a small amount of flour helps keep them evenly distributed.
Can I make this cake ahead of time?
Yes, this cake can be baked a day in advance and stored covered at room temperature or in the refrigerator.
Is this cake very sweet?
No, it has a mild sweetness that allows the blueberry flavor to shine.
Can I bake this in a square pan?
Yes, an 8×8-inch square pan works well. Adjust baking time slightly and check for doneness.
What can I serve with this cake?
It’s delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream.
Can I reduce the sugar?
You can reduce the sugar by up to ¼ cup, but the texture may be slightly less tender.
Why is my cake dense?
Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
Can I add nuts to this recipe?
Yes, chopped almonds or walnuts can be folded into the batter for added texture.
Conclusion
Nova Scotia Blueberry Cream Cake is a timeless dessert that celebrates simple ingredients and classic flavors. Moist, tender, and bursting with blueberries, it’s the kind of cake that feels right at home on any table, whether for a casual gathering or a special occasion.
Nova Scotia Blueberry Cream Cake is a tender, moist cake made with rich cream and bursting with sweet blueberries. This classic East Coast dessert is easy to make, filled with flavor, and perfect for dessert, brunch, or a cozy afternoon treat.
